14min 4 ppl
Osuimono
10 minutes
4 people
Easy≤30 min & ≤6 steps
10 min · 4 steps
Easy: ≤30 min and ≤6 steps
35 kcalper person
Protein 3g
Carbs 3g
Fats 1g
About this dish
A pale, clear dashi broth seasoned only lightly with soy sauce and salt, so the flavour of the stock itself carries the dish. Served in small lacquered bowls to open a formal meal.
Allergy Info
Gluten, Soya, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Spring onionsfinely sliced, to serve1
Plant Proteins
- Firm tofucut into small cubes100 g
Tins & Jars
- Dashi stock800 ml
Spices & Seasonings
- Salt2 g
Oils & Condiments
- Soy sauce10 ml
Utensils
- Saucepan
- Ladle
Method
1
Bring the dashi stock to a gentle simmer in a saucepan over medium heat.
Approx. 4 minutes
2
Season the stock with the soy sauce and salt, tasting as you go so the seasoning stays light.
Approx. 2 minutes
3
Add the tofu cubes and warm through for 2 minutes without letting the soup boil.
Approx. 2 minutes
4
Ladle the clear soup into small bowls and scatter with sliced spring onion to serve.
Approx. 2 minutes
